| Creamed Carrots & Potatoes ~ ¾ lb carrots 1¼ lbs potatoes 2 tbsp butter ¼ tsp grated nutmeg ½ cup hot milk salt and pepper to taste 1. Trim & peel the carrots. Cut them into ½-inch lengths. 2. Peel the potatoes and cut them into eights. Place the carrots and potatoes in a saucepan and add cold water to cover; salt to taste. Bring to a boil and simmer about 20 minutes or until tender. 3. Drain the vegetables well, then process them in a food processor. ( You may also use a potato ricer or food mill ). Return to a clean saucepan. 4. Add the butter, nutmeg and salt to taste and blend. Heat. Add the hot milk, beating rapidly with a wooden spoon. Serves 4 |
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